okay guys this is not your average
stodgy sweet-and-sour chicken this is a
beautifully light and tangy Thai
homestyle sweetness our okay guys so we
have done sweet and sour chicken on my
channel before we did a Chinese version
but this is a homestyle Thai version
it's super light and fragrant there's a
few little sneaky vegetables in here
that you might not think of to put in a
stir fry but my mum does it so it's
legit
I guess we're first up we are gonna go
with some cucumber that's right we're
gonna put you combo in a stir-fry you
guys have to trust me on this
it soaks up the sauce beautifully it
still has a lovely crunch try it and let
me know if you like it all right so the
important thing for me is that with stir
Fry's you really need to get the
chopping all down pack the topping makes
a big difference the size that you cut
the vegetable and also the way you cut
it so with the cucumber inside is very
watery where the seeds are I don't want
that bit because I don't want a watery
stir-fry so you need to just slice and
remove your cucumber around and then I'm
gonna cut off the seed part put that
away okay so you can see we've got a
little pile of seeds here which we don't
want and now these other pieces I'm just
going to slice them a little smaller and
now pineapple now this is a little bit
controversial I know a lot of people
don't like pineapple or fruit in their
stir-fry that's okay you can leave the
pineapple out it's an optional but what
isn't optional is then if you're going
to use pineapple it really needs to be
fresh I find the two pineapple is too
sweet it disintegrates it's not good
so either go with fresh pineapple or
none at all and then here we go with
another non-conventional stir-fry
ingredient but my mum always puts tomato
in
sweet and sour and it's the way that
I've always had it so I love it okay so
I just want to slice this into nice
little wedges okay so I'm just gonna put
that over to the side
yeah and now some capsicum so again with
the slicing technique on this capsicum
I'm just gonna slice the sides off
missing all of those seeds and then I
want some irregular pieces on each
little piece to be a bit unique in shape
similar size to your tomato pineapple
and cucumber and now some onion I like
some wedges here I find that when the
wedges first hit the pan they kind of
get a nice little char as on the outside
because they're in bigger clumps and
then they'll kind of separate as they
stir-fry and then our last little bit of
chopping is for some spring onion so the
pale parts get fairly finely chopped and
then for my lovely bright green parts I
like to have little buttons of those to
put the pale part of your spring onion
over with your onion they'll go in
together and then these green parts I'll
save those just to add at the end and
one final note on chopping and then I
promise I will zip it about the chopping
but you want your chicken pieces for
this to be very small as well similar
size to the vegetables that you've
chopped and I'm using chicken thigh
because I'm a thigh and legs kind of
girl I like how do see it stays in the
stir-fry but you can use chicken breasts
as well as you like and now for the
stir-fry sauce it is so super simple it
almost belies belief that it will
produce something really amazing and
complex but it will trust me so we're
gonna start out with some fish sauce and
a lot of you guys have written in and
said to me the fish sauce that you buy
is really strong and has a strong flavor
and smell so can I suggest when you're
buying your fish sauce one look at the
ingredients it really should only be
fish salt maybe some water you don't
want any added sugar any other weird
sodium benzoate or kind of ingredients
you don't know what they are don't go
for those ones and also look for the
color it should be a light color similar
to this very clear if it's really dark
like soy sauce kind of
then it's probably a really old bottle
which it's still fun to use it's just
gonna have a stronger flavour so you go
a couple of tips for buying fish sauce
if you find it a little strong and
intense fish sauce into my bowl and I
want some white vinegar just you know
white vinegar and some sugar and some
cornstarch I'm gonna put the cornstarch
straight into my sauce here rather than
mixing with some water cuz I want to add
any extra liquid can just dissolve it
into this okay and that's it and this is
what your bench top should look like
before you start to stir fry everything
organized all your vegetables chopped
ready to go before you start cranking
the heat okay so here in the wok we are
going to do a couple of things they're
going to help us stir fry maintain its
intensity keep that meat really nice and
juicy without everything stewing I've
got lots of little tips here so the
first tip is get your wok really hot now
if you don't have a wok just a really
large frying pan is good if it's too
small then you'll find everything will
stew and that's when you get a very
insipid kind of stir fry so large pan or
wok just waiting for that smoke so now
I'm gonna add my oil and just swirl that
around a little now you guys my garlic
and straightaway the onion and the
spring onion add in my chicken before
that garlic burns and then straightaway
spread all that chicken out someone as
much chipping is really in contact with
the hot pan as possible and
where we leave the chicken for a little
bit to get a nice little bit of crust on
the outside
just a minute oh sorry okay now on a
tough sister and you can see just how
much stain is escaping here and that's
the liquid that's evaporating rather
than liquid that's condensing down
closing out mate just you and
everything's become very insipid one of
the key things here and you're
stir-frying
okay so what I'm looking for here is
smooth that nice color on the chicken a
little bit higher in that onion the
chicken is almost cooked so I'm gonna go
in with my vegetables now capsicum first
just touched that through a couple of
times and now the rest of our vegetables
close in and now things are really
starting to look so colorful and
delicious I love this part so just give
these vegetables like half a minute
toss them around a little bit just want
to take some of that crunchy edge off
the cucumber and a little bit of color
on that pineapple okay guys so have a
look here you can see there's barely any
liquid in the bottom of my pan because
we've been able to let most of it
evaporate out which is allowed us to
brown our chicken and vegetables rather
than having them soaking in the liquid
and now here's where we want the liquid
now we're gonna add our stir-fry sauce
and I really want to wear this to bubble
up it start to get nice and thick now
toss all of this together keep that
sauce bubbling until you get a really
thick glossy coating on everything in
that pan okay this is looking amazing
the tomato has broken down a little bit
into the sauce and stained it just a
little bit red everything is looking
glossy and beautiful I'm gonna add in my
spring onions and that's it time to
serve it up so there you go guys a very
simple stir fry which means all those
little tips and techniques are really
important and they'll make a huge
difference and the cucumber I can't wait
for you guys to try the cucumber trust
me it's so good
see how it's a little bit crunchy still
mmm what it soaks up all the sauce even
mom would be happy with this one ones
better though if you've got any comments
or questions pop them below and if you
enjoyed the video why not hit that
subscribe button plus the little Bell
one and that way you'll get notified
every time I release a new video thanks
guys
[Music]